Saturday, 19 July 2014

Weeknight tikka masala

Prep time
Cook time
Total time
Recipe type: Main meal
Serves: 2-3
  • 1tbsp oil
  • 1 small onion, sliced or diced
  • 3 cloves garlic, minced
  • 200g Quorn ‘chicken’ pieces (or an alternative protein)
  • 1tsp smoked paprika
  • 2tsp garam masala
  • 2tsp ground cumin
  • 1tsp chilli powder
  • 400g carton of chopped tomatoes
  • 100ml single cream
  • Salt
  • Black pepper
  • Boiled rice and fresh coriander, to serve
  1. Heat the oil in a large, deep frying pan or wok, and add the onion, garlic and Quorn pieces (or whatever protein you’ve chosen to use). Cook over a medium heat, stirring regularly, for around 5 minutes, until the onions are soft.
  2. Add the spices, and cook for a further 1-2 minutes, stirring constantly.
  3. Next, add the chopped tomatoes, and bring to a gentle simmer. Cook for 5-10 more minutes, until your chosen protein is fully cooked, and the sauce has thickened nicely.
  4. Remove from the heat. Add the cream and seasonings, and mix well. Serve with boiled rice and plenty of fresh coriander.

Weeknight tikka masala - only takes 20 minutes!!!


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